Economic constraints being what they are, you'd think that developing a restaurant and an ambition for quality cooking were incompatible. It is clearly impossible to serve good regular dishes however many people are at the table. We have changed our minds. Some madmen out to do their job have pulled their sleeves up to upset statistics! An example? Read on! Stéphane Iaria and Emeline Olive will keep you from getting bored! They'll shake you out of your habits! After a bit of refurbishing, their charming little table is now taking up a bit of room in Bandol! The team is filling out nicely and the cooking is carried out by Pascal Grebot! He's a healthy guy! And full of ideas! He achieves the impossible: making Mauricette happy! Incredible! With? His 27 € menu! She starts off with "tempura de thon mi-cuit sauce au saké" (tuna fish and rice alcohol sauce). The lady who has had me walking on chop sticks for so long hasn't got any to gobble down her dish! This is acrobatic cuisine! Delicious! Well done chef! Thanks for having made the lady with the green hat happy! 15,5/20! What follows is not Asian "dos de cabillaud frais, salade de fenouil" (fresh cod and fennel salad).

Simple, refined pleasure, the chef masters the art of worked vegetables; it makes a change from ordinary pilaf rice. 15/20. I get great satisfaction out of the 15 € lunchtime formula! To start: "poêlée de seiches sel et poivre" (fried cuttlefish salt and pepper), it is prepared with an Asian note (soya sauce and 5 spices) and is fun to nibble! It is surprising and judicious for 15/20! My main course is "duo de St-Jacques et saumon, risotto à l'asperge" (St-Jacques shellfish and salmon with asparagus risotto). The shellfish is fresh chubby and without coral, the salmon is smoked with sesame seeds and the risotto is precisely the way it should be. 15/20. Mauricette concludes with "brochette de fruits frais et sa fondue de chocolat noir" (fresh fruit kebab and dark chocolate fondue), it is served prettily in an iron pot. Big chunks of fruit, pineapple, orange... 14,5/20. Serious and inventive work that puts a question mark on the local cooking hierarchy. We like it when things move and even more when the food is good: we've got both here!